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Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing

Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chem...

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Autores principales: Zhang, Sifeng, Yang, Yiqing, Cheng, Xiaofang, Thangaraj, Kuberan, Arkorful, Emmanuel, Chen, Xuan, Li, Xinghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6976566/
https://www.ncbi.nlm.nih.gov/pubmed/31969599
http://dx.doi.org/10.1038/s41598-020-57623-5
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author Zhang, Sifeng
Yang, Yiqing
Cheng, Xiaofang
Thangaraj, Kuberan
Arkorful, Emmanuel
Chen, Xuan
Li, Xinghui
author_facet Zhang, Sifeng
Yang, Yiqing
Cheng, Xiaofang
Thangaraj, Kuberan
Arkorful, Emmanuel
Chen, Xuan
Li, Xinghui
author_sort Zhang, Sifeng
collection PubMed
description Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality.
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spelling pubmed-69765662020-01-29 Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing Zhang, Sifeng Yang, Yiqing Cheng, Xiaofang Thangaraj, Kuberan Arkorful, Emmanuel Chen, Xuan Li, Xinghui Sci Rep Article Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality. Nature Publishing Group UK 2020-01-22 /pmc/articles/PMC6976566/ /pubmed/31969599 http://dx.doi.org/10.1038/s41598-020-57623-5 Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Zhang, Sifeng
Yang, Yiqing
Cheng, Xiaofang
Thangaraj, Kuberan
Arkorful, Emmanuel
Chen, Xuan
Li, Xinghui
Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
title Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
title_full Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
title_fullStr Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
title_full_unstemmed Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
title_short Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
title_sort prediction of suitable brewing cuppages of dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6976566/
https://www.ncbi.nlm.nih.gov/pubmed/31969599
http://dx.doi.org/10.1038/s41598-020-57623-5
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